Spiced Sweet Popcorn
Make movie night or snack time more fun with this spiced sweet popcorn with hints of saltiness and the numbing tingling sensation to keep you wanting more! {Gluten-Free, Vegan}
Servings: 3 to 4 cups popcorns
Ingredients
- 2 tablespoons canola oil
- 3 tablespoons unpopped popcorn kernels (*Footnote 1)
- 1 teaspoon green Sichuan pepper oil (or olive oil, melted butter, oil of your choice )(*Footnote 2)
Spice Mix
- 1 tablespoon light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ginger powder
- 1/2 teaspoon Gochugaru ground Korean chili pepper, or cayenne pepper
Instructions
- Mix together the spice mix in a small bowl and set aside.
- Add the oil and three popcorn kernels to a medium pot and turn the heat to medium-high. Once the first kernel pops, add the rest of the popcorn and cover immediately. Shimmy the pot to coat the kernels in oil. Cook until the kernel popping slows to one every 5 to 10 seconds, then turn the heat off. Let sit with the cover on for a minute.
- Remove the lid. Drizzle in half of the Sichuan peppercorn oil, and sprinkle over the spice mix. Stir vigorously to coat. Taste the popcorn and add more Sichuan peppercorn oil, if needed.
Notes
- I used the “mushroom” type kernels, but the “butterfly” kernels will work as well.
- I highly recommend using Sichuan peppercorn oil if you have it or decide to give it a try. I almost hesitated to list it as optional because it’s a key ingredient to make this recipe special. However, we did develop the recipe in a way that the dish will remain tasty without the peppercorn oil. If this is your first time using Sichuan peppercorn oil, start with 1/2 teaspoon and add more once you’ve tasted it. Depending on the freshness of your bottle, the taste can be quite strong.
Nutrition
Serving: 1g, Calories: 95kcal, Carbohydrates: 7.2g, Protein: 0.8g, Fat: 7.3g, Saturated Fat: 0.6g, Sodium: 292mg, Potassium: 31mg, Fiber: 1g, Sugar: 2.3g, Calcium: 3mg